A Study of Cyberbullying Awareness and Coping in the Workplace Among Operational Employees
Keywords:
Awareness, Cyberbullying , Cyberbullying in the Workplace , Operational StaffAbstract
This research aimed to study the perception and coping with cyberbullying in
the workplace and the relationship between the perceptions and coping with cyberbullying in the workplace. The population and sample were operational employees in Lat Krabang District, Bangkok. Cochran's formula was used to calculate the sample size of 400 people.
The research tool is a questionnaire with a reliability value of 0.888. The statistics used in
the research include percentage, mean, standard deviation, comparison of differences between variables, Pearson's correlation coefficient, and regression analysis. The research results can be summarized as follows: Personal factors revealed that the majority of the sample were female, aged 26-40 years, had a bachelor's degree, had a monthly income of 15,000-20,000 baht, had worked for 1-3 years, and had an overall perception of cyberbullying in the workplace at a high level. Overall experience with cyberbullying in the workplace was at a moderate level. Overall, coping with cyberbullying in the workplace was at a high level. The results of the hypothesis testing found that personal factors such as age and different job positions had different perceptions of cyberbullying at work. Therefore, the hypothesis was accepted. It may indicate that age is related to the use of social media, so the perception of cyberbullying at work is different. However, gender, education, income, and working age did not have different perceptions of cyberbullying at work. Consequently, the hypothesis faced rejection. The experience of cyberbullying at work had a low relationship with coping with cyberbullying at work (with statistical significance at 0.01). It was found that the perception of cyberbullying in the workplace could predict the coping with cyberbullying in the workplace with a standard error of prediction of .693.
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